Lobia, black eyed peas, cook faster than most beans and do not strictly need soaking, which puts them well ahead of rajma on a weeknight.

Creamy inside, firm enough to hold together, and they take a tomato gravy beautifully.

Simmer them into lobia masala and serve with rice or roti. They also work cold in a salad with onion, lemon and coriander, and they turn up in South Indian sundal with coconut and mustard seed.

In the pantry aisle at Curry Corner, North Melbourne.